Xyloglucan

K. Nishinari; M. Takemasa; K. Yamatoya; M. Shirakawa

doi:10.1533/9781845695873.535

Xyloglucan

K. Nishinari^*, M. Takemasa, K. Yamatoya, M. Shirakawa

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

23 Citations (Scopus)

Abstract

The origin, production, properties and application of tamarind seed xyloglucan (TSX) are described. TSX has been used as a thickener and stabilizer, gelling agent, ice-crystal stabilizer, starch modifier in food and related industries. Interaction of TSX with sugars, polyols, polyphenols, and other polysaccharides has been described because it is important both for scientific and industrial applications.

Original language	English
Title of host publication	Handbook of Hydrocolloids: Second Edition
Publisher	Elsevier Inc.
Pages	535-566
Number of pages	32
ISBN (Print)	9781845695873, 9781845694142
DOIs	https://doi.org/10.1533/9781845695873.535
Publication status	Published - 2009 May 28
Externally published	Yes

Keywords

Synergistic interaction
Tamarind seed
Xyloglucan

ASJC Scopus subject areas

Engineering(all)
Agricultural and Biological Sciences(all)

Access to Document

10.1533/9781845695873.535

Cite this

@inbook{250302ccaa904c3db8c4dce4d9cc64b5,

title = "Xyloglucan",

abstract = "The origin, production, properties and application of tamarind seed xyloglucan (TSX) are described. TSX has been used as a thickener and stabilizer, gelling agent, ice-crystal stabilizer, starch modifier in food and related industries. Interaction of TSX with sugars, polyols, polyphenols, and other polysaccharides has been described because it is important both for scientific and industrial applications.",

keywords = "Synergistic interaction, Tamarind seed, Xyloglucan",

author = "K. Nishinari and M. Takemasa and K. Yamatoya and M. Shirakawa",

year = "2009",

month = may,

day = "28",

doi = "10.1533/9781845695873.535",

language = "English",

isbn = "9781845695873",

pages = "535--566",

booktitle = "Handbook of Hydrocolloids: Second Edition",

publisher = "Elsevier Inc.",

}

TY - CHAP

T1 - Xyloglucan

AU - Nishinari, K.

AU - Takemasa, M.

AU - Yamatoya, K.

AU - Shirakawa, M.

PY - 2009/5/28

Y1 - 2009/5/28

N2 - The origin, production, properties and application of tamarind seed xyloglucan (TSX) are described. TSX has been used as a thickener and stabilizer, gelling agent, ice-crystal stabilizer, starch modifier in food and related industries. Interaction of TSX with sugars, polyols, polyphenols, and other polysaccharides has been described because it is important both for scientific and industrial applications.

AB - The origin, production, properties and application of tamarind seed xyloglucan (TSX) are described. TSX has been used as a thickener and stabilizer, gelling agent, ice-crystal stabilizer, starch modifier in food and related industries. Interaction of TSX with sugars, polyols, polyphenols, and other polysaccharides has been described because it is important both for scientific and industrial applications.

KW - Synergistic interaction

KW - Tamarind seed

KW - Xyloglucan

UR - http://www.scopus.com/inward/record.url?scp=84905855757&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84905855757&partnerID=8YFLogxK

U2 - 10.1533/9781845695873.535

DO - 10.1533/9781845695873.535

M3 - Chapter

AN - SCOPUS:84905855757

SN - 9781845695873

SN - 9781845694142

SP - 535

EP - 566

BT - Handbook of Hydrocolloids: Second Edition

PB - Elsevier Inc.

ER -

Xyloglucan

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this